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Trout Amandine


6 whole drawn trout (8 ounces each)
½ cupflour
Salt and pepper
4 tablespoonolive oil
Amandine Sauce

How to Prepare

Wipe fish dry with paper towels. Mix flour with salt and pepper and roll fish in flour mixture. In a large frying pan or electric skillet, heat oil. Place fish in pan and cook slowly until brown on one side. Turn carefully with a spatula and brown on other side. Fish are done when meat flakes easily when tested with a fork. Allow 1 fish per person.

Amandine Sauce

½ cup butter or margarine

½ cup slivered almonds

1 tablespoon fresh lemon juice

2 tablespoons white table wine

Salt and pepper to taste

Melt butter in a small skillet. Add almonds and saute over low heat until golden color. Add remaining ingredients and shake pan over heat for 2 minutes. Pour sauce over cooked trout and serve.